Most of the time after the holidays, whether it's Easter or Christmas, our questions what do we do with the remaining cake? What about eggs? Let me tell you, for a while now I have given up making a lot of and diversified food, I only do what I know is eaten, and in small quantities. And even though this year I was left with zero food, eggs still remained. So, I quickly planted an egg salad. A salad that I really like and that I sometimes make during the year, but after Easter it seems to taste better! :)))
- Boiled eggs
- green onions
- green dill
- salt and pepper
- hot pepper flakes
- olive oil
Preparation Egg salad:
Cut the eggs into cubes or pass them, as desired. Chop the green onions and dill and place them over the eggs. Season with salt, pepper and a few hot pepper flakes. Add olive oil, just enough to "bind" the composition a little and mix lightly.
Classic, the egg salad recipe is made with mayonnaise, but I gave it up. One, because after the holidays it's already too much and the second, for convenience, obviously! :)))
Serve immediately with toast. And definitely crunchy! :))
Good appetite! 😉
